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Sponge cake with vanilla pudding (page 2)

Trishka
Angela, I want to try to bake your beauty, so I wanted to know, can any of the girls bake in Shteba, if so, how?
Tanyulya, Tanya, like she wanted?
How bisque or not?
ang-kay
Ksyusha, she baked for sure, but I won't say where and how, too.
Innushka
ang-kay, it seems not difficult but so tasty tasty tasty beautiful
ang-kay
Innushka, not difficult. The result is good. Just let it brew longer. The second day is better than a couple of hours later.
ang-kay
Quote: Trishka
Tanyulya, Tanya, like she wanted?
Quote: Tanyulya
No, in microwave oven for convection grill.
Trishka
Yeah, of course, so I haven't tried it in Shtebe yet, well, lana, boom bake in the oven, or maybe I'll try it in Shteba, like a biscuit ..
ninza
Angela dear, thank you! I will bake your miracle for the New Year.
julia_bb
Angelahow beautiful and tasty it turned out. I would like to try to cook))
Tanyulya
Quote: Trishka

Yeah, of course, so I haven't tried it in Shtebe yet, well, lana, boom bake in the oven, or maybe I'll try it in Shteba, like a biscuit ..
Ksyushik, haven't tried it.
Maybe I'll try ... my son is hooked on Brownie again.
ang-kay
Nina, Yuliathanks girls. If you cook, then I'll be glad. And if you like it, then doubly.
Trishka
Tanyulya, Tanya, thanks, I understand!
Avgusta601
Very interesting! I just thought while reading the discussions, such a technique with a filler can be used with curd filler, and with jelly, and .... Thanks for the idea !!!
ang-kay
Avgusta601, with anything. You are welcome.
Trishka
ang-kay, Angela, thank you for a wonderful cake!
I cooked on Ng! Very tasty, tender and not difficult at all!
The cake was baked in Shtebe, it turned out to be slightly damp, and did not require any additional impregnation at all!
And what kind of cake did you have in the oven?
That's what a handsome man.
Sponge cake with vanilla pudding

Sponge cake with vanilla pudding

Thank you, and happy!
ang-kay
Ksyusha, what a handsome man you came out! Festive, elegant, magnificent! Clever girl.
It was not dry in the oven either.
Happy New Year to you too!

🔗
Leonidovna
Trishka, Ksyusha, please share on what mode and how long did you bake in the Shteba, what did you collect (the edges are so smooth and smooth) than the holes did. Today I just bought a pudding, I'll wait for the answer and get down to business.
Reset
ang-kay, yesterday I took advantage of your idea and made a pudding for a biscuit according to the classic recipe (eggs, sugar, flour). Not very well, the biscuit was never soaked, the pudding turned out to be liquid, it just crawled and did not keep its shape.
Could this be due to the fact that starch was replaced by corn?
And another question, does it impregnate your base or does it turn out wet by itself?
Trishka, I join the request above.
ang-kay
Hope, you puzzled me
Quote: Reset
what did you replace starch with corn starch?
The recipe contains cornstarch.
Quote: Reset
Not very good, the biscuit was never soaked
Here, pudding is not impregnation, but only a layer.
Quote: Reset
for a biscuit according to the classic recipe
My biscuit recipe is not classic. It contains milk and butter, which already makes it not dry, but more moist.
Quote: Reset
the pudding turned out to be liquid, it just crawled and did not hold its shape.
This is strange to me. Maybe not brewed to the required condition?
Quote: Reset
the biscuit was never soaked
If the pudding was runny, how did it not soak the biscuit?
And I have questions.
Was the pudding hot? He needed to be allowed to cool until warm. The pudding only thickens well when it cools. And only then does it keep its shape. It is not for nothing that the recipe says that the biscuit is placed in a form covered with a film, in which it was baked and placed in the refrigerator. This is so that the pudding does not spread, but freezes in the desired shape.
Reset
ang-kay, oh, I mixed everything up, replaced it with a potato one, of course.
I saw your recipe, but I had a biscuit what it was, so I took it.
Poured warm. It was at first 4 hours, part of it was eaten. The rest is another day - it has not thickened anymore. Apparently, you need to put more starch, at least the starch that I now have.
ang-kay
Obviously something with starch. even if it was a potato one, nothing would have changed. Corn is considered more tender. Wrong quantity added, most likely or expired starch.
Reset
Quote: ang-kay
expired starch
- that's for sure. I thought it would. Well, it's interesting about the different properties of starches, I haven't worked with them yet.
alinych
Exactly as it came out in the author's photo, it looks very impressive in cross-section, especially since it is not clear to a person from the outside how such hollows with ““ cream. ”There was also chocolate pudding in the stash, but this time it was discarded, because it was shoco on a dark background, it would have already merged (!) For my mother's birthday, I did not have enough crumbs, so I sprinkled cocoa on top of the void, it did not affect the taste for the worse.
ang-kay
alinych, Alina, thanks for the tip. I understand that I liked the pie?
alinych
Yes, an amazing combination of exquisite look and good taste! You can make some cake-cakes once and for some reason don't want to repeat, but I take this one into my piggy bank of recipes, which I will refer to over and over again.
shurpanita
Well, very tasty!Sponge cake with vanilla pudding
ang-kay
Marina, very beautiful and I have no doubt that it's delicious) Thank you for sharing.
shurpanita
Helena
ang-kay, Angela, thanks for the delicious cake recipe!

Sponge cake with vanilla pudding

Sponge cake with vanilla pudding

ang-kay
Helena, what a beauty! I am so pleased when they bring such delicious reports. And I am glad that everything worked out and I liked it)
ElenaMikh
ang-kay, Angela, good morning! Thank you for your work, interesting recipes and beautiful design! Please tell me, milk biscuit grows well in the oven, how much does it increase in height? And, another question: is it possible to add gelatin to the pudding for a harder cream? And at what stage (so that there are no lumps), in what proportions, in this case, should it be added? Thanks in advance if you take the time to answer.
ang-kay
ElenaMikh, good. Thank you for your rating and kind words.
Quote: ElenaMikh
milk biscuit grows well in the oven,
All the biscuits of this kind are growing. Maybe double. I didn't measure.
Quote: ElenaMikh
can gelatin be added to the pudding for a harder cream?
I wouldn't do that. The cream solidifies decently, but also serves as an impregnation, if I may say so.
ElenaMikh
ang-kay, Angela, thanks for the quick reply! I will definitely cook it! Good luck with your varied culinary creativity!)
Thread
ang-kay, and here with the proof
Sponge cake with vanilla pudding
I don’t know how to make cakes, so this one seemed light and tasty to me, and it is so, in fact, I am to blame and I already made it to my mother on the other, but there was such a fever that it was not up to the photo, this one has not yet been cut, but we know what tastes good. I didn’t make out the sides, firstly I don’t know how, and secondly for myself. But on top I poured your own chocolate sauce.
Thank you!!!
ang-kay
Natalia, on a cake test! Well done! I am very glad that this is not the first time you have baked it, and even with sauce.
Thread
Thank you!
Angela, so it's really tasty, and doable for me, maybe I'll try harder someday, but for now we'll eat this

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